Cranberry Oatmeal Bars

With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.

Ingredients

Nonstick cooking spray

6 oz. (12 Tbs.) unsalted butter

2-1/4 cups old-fashioned rolled oats

6-3/4 oz. (1-1/2 cups) all-purpose flour

2/3 cup granulated sugar

1/3 packed cup dark brown sugar

1 tsp. kosher salt

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

10 oz. fresh or frozen cranberries (about 3 cups)

Preparation

Position a rack in the center of the oven, and heat the oven to 350°F. Coat the bottom and sides of an 8×8-inch metal pan with cooking spray. Line the bottom and 2 sides of the pan with a strip of parchment long enough to overhang on the two sides. Spray the parchment with nonstick spray.

In a small saucepan, melt the butter, then set aside and cover to keep warm.

In a large bowl, combine the oats, flour, 1/3 cup of the granulated sugar, the brown sugar, salt, cinnamon, and baking soda.

In a food processor or blender, chop the cranberries into small pieces. Scrape into a small bowl, and stir in the remaining 1/3 cup granulated sugar.

Pour the warm butter over the flour mixture, and using a wooden spoon or spatula, stir until well combined. Transfer about two-thirds (about 3 cups) of the dough into the prepared pan, and press to form an even, firmly packed layer.

Spread the cranberry mixture over the bottom layer. Sprinkle the remaining dough over the cranberries and press gently.

Bake, rotating the pan after 30 minutes, until fragrant and golden brown, 50 to 60 minutes. Remove from the oven, and place on a rack to cool completely.

Loosen the edges from the pan, and pull out by the overhanging parchment. Cut into 16 squares, and serve.

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Reviews

The bag of cranberries I used was 12 ounces, not 10 as the recipe calls for. So my bars had a heavier proportion of cranberries which provided more flavor. I liked the bars, but would add more butter next time so the crust would hold together better.

Aw, I wanted to really love these! Instead, they're only pretty good. The proportions are off a bit in terms of crust to cranberries. The crust is good but there's too much of it, probably to compensate for the tartness of the berries. If I make this again, I'd sweeten the fruit filling a bit more and decrease the crust. Best served warm with whipped cream or vanilla ice cream.